Crab Cakes with Green Onion Sauce Recipe

You will not believe how wonderful these crab cakes are.  My husband thinks that these crab cakes could win an award.  You be the judge!

All regional crabs may be used in this crab cake recipe, such as blue crab meat, lump crab meat, or Dungeness crab meat.


Check out more of Linda’s great Crab Recipes and Appetizer Recipes for more great cooking ideas.

Please check out my Cabernet Filet Mignon dinner menu, Poached Chicken Breasts with Blackberry Cabernet Sauce dinner menu, and Taste of California Dinner (Cioppino Dinner) which includes these Crab Cakes with Green Onion Sauce.


Crab Cakes


Crab Cakes with Green Onion Sauce Recipe:

Crab Cakes with Green Onion Sauce Recipe

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: 8 servings


1 pound cooked blue crab meat, lump crab, or Dungeness crab meat* 
4 scallions (green part only), minced or 1/4 cup green onions, minced 
1 tablespoon chopped fresh herbs (such as cilantrodill weed,basilthyme, parsley, etc.) 
1 1/2 teaspoons Old Bay Seasoning
1/4 cup Panko or fine dry bread crumbs 
1/4 cup mayonnaise 
Salt and white pepper to taste 
1 large egg, slightly beaten 
1/2 cup fine bread crumbs or cracker crumbs**
4 tablespoons butter 
Green Onion Sauce (see recipe below)

*  If you can't get fresh crab, look for the pasteurized crab usually sold in the refrigerated case of your supermarket or fish store.

**  Check out Making Homemade Bread Crumbs.



Carefully clean the crab meat of any shells or cartilage.  In a large bowl, gently mix crab meat, scallions or green onions, herbs, Old Bay seasoning, bread crumbs, and mayonnaise.  Season with salt and white pepper.  Carefully fold in egg with a rubber spatula until mixture just clings together.

Divide crab mixture into four portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high.  Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)

Place bread or cracker crumbs into a shallow pie plate; lightly dredge crab cakes.

In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed).  Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 3 to 4 minutes per side or until crisp and golden brown, turning once only with a spatula.  If the crab cake browns too quickly, reduce heat.  The internal temperature should be 150 to 155 degrees F. with an cooking thermometer.  Remove from heat, transfer onto a serving platter, and serve hot with Green Onion Sauce.

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

NOTE: These crab cakes are also great as a starter course of your dinner meal.

Makes 8 servings or 16 petite crab cakes.


Green Onion Sauce:
1/2 cup mayonnaise
3 tablespoons heavy cream
1 large egg, hard cooked and minced
Couple drops tabasco sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly-squeezed lemon juice
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 jalapeno chile pepper, seeded, deveined and very finely chopped
1/8 teaspoon sugar
3 tablespoons finely-chopped green onions, whole

In a medium bowl, combine mayonnaise, cream, egg, Tabasco sauce, Worcestershire sauce, lemon juice, dry mustard, salt, pepper, japapeno chile pepper, sugar, and green onions.  

Cover and refrigerate at least one hour.  Serve sauce cold.



Related Recipes:


Crab    Crab Appetizers    Pacific Northwest   

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